BLT Macaroni Salad

Ingredients

• 8 oz (225 g) elbow macaroni
• 6 slices bacon
• 1 cup cherry tomatoes, halved
• 1 cup romaine lettuce, chopped
• ½ cup celery, diced
• ¼ cup red onion, finely chopped
• ¾ cup mayonnaise
• 2 tbsp sour cream
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• Salt and freshly ground black pepper, to taste
• Chopped chives or parsley, for garnish (optional)

Directions

1. Bring a large pot of salted water to a boil. Add macaroni and cook according to package instructions until al dente. Drain, rinse under cold water, and set aside to cool.
2. Meanwhile, cook the bacon in a skillet over medium heat until crisp. Transfer to a paper-towel-lined plate, let cool, then crumble into bite-sized pieces.
3. In a large bowl, whisk together mayonnaise, sour cream, lemon juice, Dijon mustard, salt, and pepper until smooth.
4. Add the cooled macaroni, crumbled bacon, cherry tomatoes, lettuce, celery, and red onion to the bowl. Gently toss until everything is evenly coated with the dressing.
5. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
6. Before serving, give the salad a final stir, taste and adjust seasoning. Garnish with chopped chives or parsley, if desired.

Notes & Tips

• Make-ahead: The salad can be assembled up to 4 hours in advance and kept chilled.
• Variations: Swap mayo for Greek yogurt for a lighter dressing or add avocado for creaminess.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.